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Frosty Almond Loaf Recipe
|Warm water||3⁄4 Cup (12 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs), softened|
|Coconut almond frosting mix||15 Ounce (1 Package)|
|Almond extract||1 Teaspoon|
|Canned almond cake and pastry filling||12 Ounce (1 Can)|
|Evaporated milk||2 Tablespoon|
Serving size: Complete recipe
Calories 6337 Calories from Fat 2493
% Daily Value*
Total Fat 279 g429.6%
Saturated Fat 130.5 g652.4%
Trans Fat 0 g
Cholesterol 801.8 mg
Sodium 3382 mg140.9%
Total Carbohydrates 863 g287.7%
Dietary Fiber 23.1 g92.4%
Sugars 390.2 g
Protein 88 g176.6%
Vitamin A 95.5% Vitamin C 3.4%
Calcium 81.2% Iron 139.7%
*Based on a 2000 Calorie diet
In large mixer bowl, combine 2 cups flour with sugar, salt and dry milk.
Add 1/2 cup butter, eggs and yeast.
Blend at low speed of mixer; beat 3 minutes at medium speed.
By hand, stir in remaining flour.
Knead 12 to 15 times on lightly floured surface.
Place in greased bowl.
Cover; let rise in warm place until light and doubled in size, 1 to 1 1/2 hours.
Combine dry frosting mix and almond extract.
Cut in 1/4 cup butter until mixture resembles corn meal.
Roll out dough, half at a time, on lightly floured surface to 15 x 12-inch rectangles.
Spread each with half of almond filling to within 1/2 inch of edges; sprinkle with frosting mixture.
Starting with 12-inch side, roll up jelly roll fashion; seal edge.
Place, seam-side down, on greased cookie sheet.
Flatten to 3/4 inch thickness.
Brush with evaporated milk.
With scissors, make diagonal cuts 1 inch apart on both sides to within 1/2 inch of center.
Cover; let rise again until light, about 30 minutes.
Bake at 350° for 25 to 30 minutes.